Wanderlust Creamery (Blank Base)

Best with fresh fruit or mint, and with very delicate flavors such as olive oil. Makes 1 liter (1qt)

1. Prepare an Ice Bath
2. Whisk together the milk powder, sugar, glucose, tara gum, and lecithin. In a seperate bowl, blend the whole milk and condensed milk with a hand blender. Add the dry ingredients, then blend again thoroughly to disolve all the solids.
3. Pour the mixture into a small saucepan and cook over medium-low heat, whisking constantly, until it reaches 165d Far (75d Celsius).
4. Once the base reaches 165F/75C immediately remove from the heat and pour it back into the tall mixing vessel. Add the heavy cream and blend the mixture with a hand blender for 2 minutes to fully homogenize it.
5. Pour the base through a sieve into the prepared ice bath to cool. Once completely cool, transfer the base to an airtight container and refrigerate it for at least 12 hours or up to 3 days.
6. Quickly blend the ice cream base once more with a hand blender or whisk before processing it in an ice cream machine.